Omelette with Sun-Dried Tomatoes
Description
The recipe won't take much time. You can make the omelet using chicken, quail, or duck eggs, along with sun-dried tomatoes in oil. If you're adding milk or any other liquid to the egg mixture, pour in no more than 50-70 ml; otherwise, the omelet will become too moist and fall apart when transferring it from the pan. Serve hot.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Break the chicken eggs into a deep container, add salt, and beat for 2 minutes—not until foamy, just mix the yolks and whites thoroughly.
- 3
Step 3
Heat vegetable oil in a frying pan, reduce the heat to minimum, and pour the beaten egg mixture into the pan.
- 4
Step 4
Place the sun-dried tomatoes, shaking off the aromatic oil.
- 5
Step 5
Wash the parsley and pick the leaves off the stems, then add them to the egg mixture before it becomes thick. If desired, you can also season the dish with pepper and add other spices and herbs to taste.
- 6
Step 6
Cover the container with a lid and simmer the omelet for about 2-3 minutes, until the mixture becomes completely firm.
- 7
Step 7
Place the hot omelet on a plate and serve immediately; it will lose its fluffiness but will remain perfectly delicious.